Description
A hearty and flavorful vegan curry lentil soup that is both nutritious and satisfying.
Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 carrots, diced
- 1 bell pepper, chopped
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, sauté the onion, garlic, and ginger until fragrant.
- Add the carrots and bell pepper, cooking until softened.
- Stir in the curry powder and turmeric, cooking for another minute.
- Add the lentils, coconut milk, and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to add other vegetables like spinach or zucchini.
- This soup can be stored in the refrigerator for up to 5 days.
- For a spicier version, add red pepper flakes or diced chili peppers.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg